Space Saver

 Oh my! This revolving bookcase would solve so many space issues for my two youngest. They share the largest bedroom upstairs, and there are 4 windows and a fireplace (old house) , so there is very little wall space for beds, dressers and bookshelves. These would fit right between the windows perfectly. But... I would need two. And the $1200 price tag is not cool. So I will ask hubby to add yet another project to his list...

You can find the bookshelf HERE at Pottery Barn Teen

Crescent Chicken and Cream Cheese Bundles

Crescent Chicken & Cream Cheese Bundles

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cubed cooked chicken
• 2 tablespoons milk
• 1 tablespoon chopped onion
• 1 tablespoon diced pimientos
• 1 tube (8 ounces) refrigerated crescent rolls
• 1/4 cup seasoned bread crumbs
• 3 tablespoons butter, melted, divided

Directions

• In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
• Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
• Bake at 350° for 20-25 minutes or until golden. Yield: 2-4 servings.

Blueberry Crumb Cake

This recipe is from Ina Garten, The Barefoot Contessa  on The Food Network.I have never , ever made a recipe by Ina that did not turn out awesome. This crumb cake is moist, with a very blueberry taste. And hands down, the best crumb topping! I make this and it never lasts long in my house.  

Barefoot Contessa's Blueberry Crumb Cake

Ingredients

Streusel

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 lb unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake

• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• confectioners' sugar, for sprinkling

Directions

Preheat the oven to 350 degrees.

1. Butter and flour a 10-inch round baking pan.
2. For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
3. Stir in the melted butter and then the flour.
4. Mix well and set aside.
5. For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
6. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.

Beatrix Potter Necklace

I have just completed my Beatrix Potter Peter Rabbit necklaces ! I love the way they turned out. And just in time for Easter. Stay tuned for bracelets and rings...
Click on the link below to see more.

BEATRIX POTTER NECKLACES AT AFTER DINNER DESIGNS

Cinnamon Muffins

My children love cinnamon. And they love muffins. So naturally , these muffins are a staple in the house. Usually I will make a batch while the kids are in school so they can snack on them when they get home. My oldest likes his warmed in the microwave with a slather of butter on top. I make it with the streusel topping to give it a bit more flavor. And slight crunch when you bite into it. 

Cinnamon Muffins

Makes 12 muffins

Streusel Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1  teaspoon cinnamon
3 tablespoons cold butter

Muffins
2  cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1  tablespoon baking powder
1  teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2  cup butter, melted
1  teaspoon  vanilla 
1  egg, beaten

Heat the oven to 400°F with the oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking pray 

Instructions

To make streusel : Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.Set aside.

Combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in the center of the flour .

Combine the milk, melted butter, vanilla, and egg in a medium bowl. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened. The batter will be lumpy.Do not overmix.

Divide the batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly. Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter.

Menu Plan Monday

I decided in January that I was not going to adhere to a weekly menu for a few months and see how it goes. Well, let me tell you, it was not good. I have been on a weekly for years and when I decided to try to come up with ideas daily, I bombed. We have had more soup and sandwiches in the past two months than we have ever had. I have had to run to the grocery store numerous times for certain ingredients ,which made our grocery budget go up. Not cool. So I sat  down last night and made out a menu that I intend to follow.

Menu Plan


Monday - Taco Pasta Shells


Tuesday - Enchilada Meatball Subs


Wednesday -  Roasted Chicken and Vegetables


Thursday - Marinated Grilled London Broil


Friday - Baked Tilapia


Saturday -  Out to dinner


Sunday -  Slow Cooked Pork BBQ Sandwiches


You can find other meal plans over at Org Junkie .

Pappa di Pomodoro

There is nothing better on a cold snowy day than a hot bowl of soup. I am a lover of soup, even on warm days, and you can find all sorts of soups in my refrigerator year round. From watermelon , to french onion, to sausage and kale soup. I had a  loaf of  stale country wheat bread on the counter that  I wanted to use up, so I decided to prepare a batch of pappa di pomodoro (bread and tomato soup) that I found at my favorite italian cooking blog The Italian Dish .I did change it a bit by adding onion to the soup, and a bit more parmesan cheese at the end.  I love Elaine's recipes, pictures and writing. And my husband and babies are very grateful  for the amazing , authentic recipes she provides me!

I have a few recipes passed down to me from my husbands grandmother, but not nearly enough! So if there are any Lanza  family members reading this...I need some of the Lanza/Berola recipes! Anyway, this soup is so good. I make it to accompany grilled cheese sandwiches, and it is a great lunch. The kitchen smells so good with the simmering tomatoes, parmesan cheese and spices.

                                                                      

Pappa di Pomodoro
adapted from  The Italian Dish

Serves 4

¼ cup olive oil
2 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, seeded and chopped (about 4 cups)
¼ cup chopped fresh basil
2 cups beef broth
2 cups chicken broth
salt and pepper to taste
4 cups cubed stale bread
freshly grated parmesan cheese to taste

Heat the olive oil in a deep pot and gently sauté the garlic and onion for just a couple of minutes.  Add the tomatoes and basil and cook for 10 minutes over medium heat.  Add the meat stock, season with some salt and pepper, add the bread and cook, stirring, until the soup comes to a simmer.  Cover the pot and simmer for 45 minutes.

Uncover the pot, simmer for another 5 minutes.  Ladle into bowls.  You can drizzle a little fresh olive oil over the soup, grind a little more pepper on top and grate some parmesan cheese over the top.